Ischler Krapferl W Chocolate Icing Filled Cookies Recipes

CHOCOLATE KISS COOKIES

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

ISCHLER KRAPFERL W/ CHOCOLATE ICING.. FILLED COOKIES

Steps:

• Mix dough according to ingredients.
• Not necessary to chill.
• Nuts must be very fine or it will make it hard to roll out.
• I separate dough in half or quarters to roll out.
• Roll very thin like paper.
• and use either a small water glass or biscut cutter to cut round discs.
• bake in 350 degree oven until lightly browned-- While cookies are baking in a small pot on stove.
• mix 2 sq of chocolate, 1/4 c water, vanilla and 2 tblsp of butter on low heat until melted.
• remove from stove and add powdered sugar, mix well.
• set aside.
• When all cookies are baked and cooled.
• fill with jelly of choice.
• red currant seemed the best.
• take one disc and spread jelly thinly.
• place another on top, do this with all discs, then ice with Chocolate and top with Walnut Half.

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

THE ISCHLER

Steps:

• Grate almonds using nut grater.
• In the bowl of a stand mixer fitted with flat beater, beat almonds, powdered sugar, and butter until fluffy. Scrape down sides of bowl. Add egg and vanilla; beat until blended.
• Whisk together flour and salt. On low speed, gradually add flour mixture to butter mixture. Mix until incorporated and dough begins to come away from sides of bowl.
• Scrape mixture into a plastic bag and press it together. Remove dough from bag and transfer to a large sheet of plastic wrap. Use the edges of the wrap to knead dough until smooth.
• Divide dough into quarters. Wrap with plastic and flatten into disks. Place in freezer bag. Refrigerate for at least 2 hours and up to 2 days.
• In a medium saucepan with a tight-fitting lid, soak dried apricots in 2 cups water for 2 hours. Bring to a boil, cover, and simmer for 20-30 minutes on the lowest heat until apricots are very soft. If water evaporates, add a little extra.
• In a food processor, pulse apricots and liquid with sugar, lemon zest, and brandy.
• Return mixture to saucepan and simmer, stirring, 10-15 minutes, until deep orange and thick.
• Transfer to a bowl; let cool. (You will need only about 2/3 cup, but the leftover will keep almost indefinitely when refrigerated.)
• Preheat oven to 350°.
• Set 1 dough disk on a lightly floured surface. Lightly flour dough and re-cover it with plastic wrap. Let dough soften until malleable, about 10 minutes. Roll 1/8" thick, adding more flour if necessary to keep dough from sticking.
• Cut out 20 cookies. Place 1/2" apart on a parchment-lined baking sheet. (Set aside scraps; cover with plastic wrap.) Bake cookies 4 minutes. Rotate the cookie sheet then continue baking for 2-6 minutes, or until edges brown.
• Let cookies cool on a wire rack.
• Repeat process with remaining dough disks. (After the last batch is cut, you can knead together all the scraps and repeat chilling, rerolling, and cutting.)
• Heat chocolate in a bowl set over hot water (not touching), stirring with a silicone spatula, until almost completely melted. Remove from heat and stir until fully melted.
• Add cream; stir until smooth. (The mixture should drop thickly from the spatula. If the ganache thickens before it's used, reheat in the microwave in 3-second bursts.) Set aside.
• Spread bottoms of half of the cookies with a thin layer of apricot filling. Spread bottoms of the remaining cookies with a slightly thicker ganache layer. Set the chocolate cookies, coated side down, on the apricot cookies. Let sit for a minimum of 30 minutes.
• Store airtight at room temperature, 5 days; frozen, 6 months.

FROSTED CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
• Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
• Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

HOLIDAY PASTRY AND PIE GLAZES

Steps:

• GLAZED: beat egg white with water - brush over pastry before baking.
• SHINY: using a soft brush - brush on just enough cream to cover before baking.
• SUGARY: Brush with milk, sprinkle with sugar before baking.
• RICH BROWN: brush top with melted butter before baking.
• And yes my favorite - lightly flick water over crust with fingertips, carefully tip to spread the water - sprinkle with sugar before baking. All so simple yet make for that added touch. Baking time for the pies - go with the suggested baking time your recipe calls for.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.